Never quit (Brisket)

I was all geared up for a bbq contest today but it was canceled. The brisket was thawed so just as well smoke it. I have struggled with brisket in the past but you guys always say never quit! For the brisket (15 #) I used McCormick Peppercorn & Garlic marinade which I injected and poured over it the night before. For rub I smeared on a little mustard the rubbed with Montreal Steak and some Steak salt. Pre heated my MES40 to 230 and lit the hickory/cherry pellets once up to temp in went the brisket. I also trimmed all the fat off before marinading and have it place on rack above my brisket. Brisket went in the smoker about 8 am.

 

Thank you! However I did not think I done a very good job. It took me about an hour.

 

Flipped brisket after 3 hours so fat could drip on both side.

 

Put probe in at the 5 hour 20 minute mark temp is 152.

 

Coming out of stall! Brisket is looking really good.

 

Had decent flavor but pretty dry and the flat is hard. Maybe I cooked to long? IT 205

 

Warmed some brisket up for my dinner tonight. I think I need to reevaluate my thoughts this thing is pretty darn good.